Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of Araucaria angustifolia

• Autor(a) principal: Gil,Bruna Valéria
• Data de Publicação: 2021
• Outros Autores: Moura,Amanda Pacheco Cardoso, Sachet,Marcos Robson, Ribas,Maria Fernanda, Pertille,Rafael Henrique, Rohr,Angela, Pereira,Edimir Andrade, Danner,Moeses Andrigo
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência Rural
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000400752
• topic: brazilian pine; centesimal composition; gluten free flour; food drying

ABSTRACT: The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration of pine nuts drying of both types, and the influence of temperature and cutting geometry on the dehydration process. Sweet pine nuts had lower calorific value and carbohydrate content, but higher lipid, dietary fiber, protein, and ash contents when compared to typical pine nuts. Color of sweet pine nuts is light pink whereas the typical pine nut is yellowish-white. Sweet pine nuts were also softer. Drying kinetics of the seeds fit well into the logistic and Thompson models. To accelerate drying rates, we recommend slicing pine nuts into thin cross-sections and drying them at temperatures of 60 °C for typical pine nuts and 70 °C for sweet pine nuts.